Fragrant Moroccan Orange Blossom Rice Pudding

Rinse the short-grain white rice under cold water until the water runs clear, then drain well.

In a medium saucepan, combine the rinsed rice, whole milk, and granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking, until the rice is tender and the pudding has thickened.

Remove the saucepan from the heat and stir in the orange blossom water, ground cinnamon, and ground cardamom.

Pour the rice pudding into individual serving bowls or a larger serving dish.

Allow the pudding to cool slightly at room temperature, then chill in the refrigerator for at least 1 hour before serving.

Garnish with slivered almonds just before serving.